It has been two months since we picked the first green olive, so it is nice to move on to the next phase in the process. This is when we nurture the olives in their barrels and vats so that we get the best natural fermentation starting. Salt and pH levels are monitored and adjusted as necessary, but really we are just guiding the olives to do their own thing for the next 6-8 months.
Here is a video of the mechanical harvester emptying into a bin.
